-
1
Make the Chicken Stew Using kitchen twine, tie the thyme and sage sprigs into a bundle.
-
2
Turn a 6- to 6 1/2-quart slow cooker to low and set the timer for 5 hours and 15 minutes.
-
3
Make the Chicken Stew Add the butter and cover until the butter melts.
-
4
Stir in the flour and mix with a wooden spoon until well incorporated and a paste forms.
-
5
Stir in the chicken stock and half-and-half, cover and cook for 5 minutes.
-
6
Whisk the mixture until smooth.
-
7
Add the herbs, then add the next 9 ingredients, up to and including the salt.
-
8
Cover and cook for 4 hours, stirring after 2 hours.
-
9
Make the Chicken Stew Stir in the chicken, peas and corn.
-
10
Cover and cook until the chicken is white throughout, about 1 hour and 15 minutes.
-
11
Discard the herb bundle.
-
12
Season the stew with pepper.
-
13
Meanwhile, Make the Crust Preheat the oven to 375.
-
14
Lightly oil a baking sheet.
-
15
In a food processor, pulse the bread cubes until coarse crumbs form.
-
16
Transfer to a large bowl.
-
17
Add the potato chips and Ritz crackers to the processor and pulse until coarse crumbs form; add to the bowl.
-
18
Stir in the 1/4 cup of oil and all of the remaining ingredients except the poached eggs and garnishes.
-
19
Spread the mixture on the prepared baking sheet and pat it out to an even 1/4-inch layer with your fingertips.
-
20
Bake until golden and crisp, about 45 minutes.
-
21
Transfer to a rack and let cool.
-
22
Break into 3-by-3-inch pieces.
-
23
Meanwhile, Make the Crust Serve the chicken stew in bowls, each topped with a poached egg and a piece of crust.
-
24
Garnish with thyme, parsley and lemon zest.
